Fillet of Sole España
Barley with Savoy Cabbage

Olives are used a lot in the cooking of Spain... As is smoky Spanish paprika.

Fillet of Sole España

Total time: 35 minutes Sole is often sautéed, but baking in a light sauce results in a moist, flaky fish that needs little attention. This recipe is easy enough for the novice cook but impressive enough for a dinner party. It can easily be doubled or tripled to serve more, just use larger or more baking dishes.

Ingredients:

12oz (360gr) sole fillets substitute tilapia, catfish, walleye, or any white fish available in your area

3 tbs lemon juice

1/2 tsp paprika

1 shallot

3 cloves garlic

3 tbs olives, pimento stuffed, sliced

2 tbs black olives, either dry-cured Greek or Kalamata, sliced

1 tbs capers

2 tsp dried parsley

1 tsp dried marjoram

2 tbs white wine

2 tbs olive oil

Instructions:

Rinse fillets and pat dry.

Lay fillets out in a single layer in a baking dish.

Sprinkle with lemon juice, 1 tbs olive oil and paprika.

Bake at 350F (175C) for 12 - 18 minutes, depending on thickness of filets, or until fish flakes easily.